Community Pick
Baked Scotch Eggs

photo by Jonathan Melendez




- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb ground lean pork or 1 lb ground turkey
- 1⁄2 teaspoon salt
- 1 teaspoon rubbed sage
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1⁄8 teaspoon clove
- 4 large eggs, hard boiled (not too large)
- flour
- 1 large egg
- 2 cups fine dry breadcrumbs
directions
- Mix the meat thoroughly with the seasonings and divide into four equal portions.
- Have the four eggs hard boiled, for about 12 minutes.
- Peel them, dip them in water and coat them in flour.
- Wrap each egg evenly in a portion of meat, being sure they are covered completely.
- Beat the remaining egg.
- Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
- Chill for one hour.
- Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
Reviews
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FABULOUS! I could only get these at a Renaissance Faire or British Pub, but homemade are DEFINATELY better! I used a tube of Jimmy Dean's breakfast sausage and omitted the other spices, added 1/4 C chopped white onions and 2 raw eggs (to bind the meat). I also used Progresso Garlic & Herb breadcrumbs to add my own "BAM" and LIGHTLY sprayed the outsides of the sausage balls with Olive Oil for "just fried" crispyness. THANK YOU for submitting this!
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Excellent Scotch Eggs! I made a double batch (8 total) with ground pork and with the following changes: omitted salt and used dried sweet basil instead of thyme, didn't use the egg wash or flour, and replaced the bread crumbs with almond meal for gluten free. <br/><br/>These enormous Scotch Eggs were super tasty! I baked mine for 30 minutes at 400 degrees, then turned the oven to Broil/500 degrees and kept an eye on it until I was happy with the browning. Served them with a side of Bacon Kale Stir and a spicy Dijon mustard for the eggs. <br/><br/>Hard Boiling Egg Tip: add at least 1/2 tsp of baking soda to the pot of water when setting the eggs in. Then bring the pot up to boil. Doesn't matter if eggs are new or older, the shells peel away easily! :D
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While the recipe is fine, there are a couple of things I do differently. One, I do not boil the eggs for 12 minutes! They turn into rubber balls and the yolk is too dry. Boil for no longer than 6 minutes. That's long enough to harden the egg enough to peel them nut still leave the yolk a little soft. Remember, they will cook more in the oven. Two, if you're going to the bother of making Scotch eggs, make more than 4! The least one should make is 6, offering up 12 halves.
see 26 more reviews
Tweaks
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I boiled the eggs far less than the recipe - just a little past soft boiled. Boiled eggs steamed in the pressure cooker are always perfect and easy to peel. (The eggs in the picture are far too over cooked. Note the green ring around the yolk.). I also used fresh bread crumbs and sprayed the eggs with olive oil before baking.
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Excellent Scotch Eggs! I made a double batch (8 total) with ground pork and with the following changes: omitted salt and used dried sweet basil instead of thyme, didn't use the egg wash or flour, and replaced the bread crumbs with almond meal for gluten free. <br/><br/>These enormous Scotch Eggs were super tasty! I baked mine for 30 minutes at 400 degrees, then turned the oven to Broil/500 degrees and kept an eye on it until I was happy with the browning. Served them with a side of Bacon Kale Stir and a spicy Dijon mustard for the eggs. <br/><br/>Hard Boiling Egg Tip: add at least 1/2 tsp of baking soda to the pot of water when setting the eggs in. Then bring the pot up to boil. Doesn't matter if eggs are new or older, the shells peel away easily! :D
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This was a great idea, but there was not quite enough seasoning in the pork mixture for our tastes. I like the idea of baking these though, a bit healthier than the fried version. We've made these before using bulk pork sausage instead of ground pork. I may try to adjust the seasoning or go back to using sausage, but I think I'll keep the rest of the method "as is". Thanks so much for a healthier version of our annual St. Patty's Day breakie.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.